PASTA WITH RED PEPPER AND CHILLI SAUCE

INGREDIENTS

• 500g pipe rigate pasta

• 2 tablespoons grated parmesan cheese

RED PEPPER AND CHILLI SAUCE

• 2 red peppers

• 1/4 cup drained chopped sun-dried tomatoes

• 1 small fresh red chili, chopped

• 2 cloves garlic, crushed

• 1 teaspoon chopped fresh thyme

• 1 tablespoon tomato paste

• 1/4 cup olive oil

• 1/2 teaspoon cracked black peppercorns

PASTA WITH RED PEPPER AND CHILLI SAUCE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain; keep warm. Add sauce to the pasta, and sprinkle with cheese.

Red Pepper and Chilli Sauce: Quarter peppers, remove membrane and seeds. Grill peppers, skin side up, until skin blisters and blackens; cool. Remove skin, and chop peppers roughly. Blend or process peppers with tomatoes, chili, garlic, thyme, paste, oil, and peppercorns until smooth.

Serves 4.

Note: Sauce can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: MACARONI CHEESE SAUCE PIE